Homemade Cannoli Recipe

Make the dough

In a large bowl or food processor combine 2.25 cups all-purpose flour, 1 teaspoon granulated sugar and 1/2 teaspoon kosher salt. Cut in 3 tablespoons cold unsalted butter until mixture resembles coarse crumbs. In a small bowl whisk together 1/2 cup dry white wine, 1 egg yolk, 1/2 teaspoon vanilla extract and 1 teaspoon white vinegar. Gradually add the liquid to the flour mixture, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead briefly (about 1–2 minutes) just until smooth and cohesive. Shape into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour (up to 2 hours) to relax the gluten.

When ready to roll, divide dough into 4 pieces. Working with one piece at a time and keeping the rest refrigerated, roll dough very thin (about 1/16 inch / 1.5 mm). Use a 4–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps and cut remaining circles.

Heat 3–4 cups vegetable oil in a heavy pot to 350°F (175°C). If you don't have a thermometer, oil should be hot enough that a small piece of dough browns in about 30–45 seconds.

Wrap each circle around a cannoli form (metal tubes or cleaned wooden dowels), overlapping edges slightly. Brush the seam with the reserved egg white to seal. Make sure seam is tight so oil doesn't seep in.

Fry 2–3 shells at a time, turning once, until golden brown and puffed, about 1–2 minutes per side. Use tongs to hold shells on form so they keep shape. Remove to a wire rack lined with paper towels to drain. Allow shells to cool slightly before sliding off forms. Repeat with remaining circles, maintaining oil temperature between 335–360°F.

If shells become soft while cooling, re-fry briefly (10–15 seconds) to crisp before filling.

Drain ricotta well: place 2 cups whole-milk ricotta in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for at least 1 hour, or press gently with a spoon to remove excess whey. Well-drained ricotta prevents a runny filling.

In a medium bowl, stir drained ricotta with 3/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon and 1 tablespoon orange zest (if using) until smooth. For an extra-silky texture, beat with an electric mixer on low for 1–2 minutes.

If mixture is too firm, add up to 2 tablespoons heavy cream, 1 tablespoon at a time, until it reaches a pipeable but not runny consistency.

Fold in 1/2 cup mini dark chocolate chips (reserve a few for garnish if desired). Taste and adjust sweetness with more powdered sugar if needed. Chill filling for 15–30 minutes to firm up slightly before piping.

Transfer ricotta filling to a pastry bag fitted with a large round tip or to a sturdy zip-top bag with a corner snipped. To avoid soggy shells, fill shells just before serving.

Hold a cooled shell horizontally and pipe filling from one open end until it begins to come out the other end. Repeat with remaining shells. Alternatively, you can pipe filling from both ends to avoid overfilling the center.

Dip or sprinkle each end with toasted chopped pistachios or extra mini chocolate chips if desired. Place filled cannoli on a serving platter.

Dust lightly with 1/4 cup powdered sugar just before serving. Serve within 1–2 hours for best crispness; refrigerated cannoli will soften as the ricotta hydrates the shell.